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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I love to go through boxes of Chi Chi Dango while I'm in Hawai'i, and I get it at a certain specialty Japanese candy store. I was so pleased to find this recipe online at Aloha World. Ingredients:
4 cups mochiko sweet rice flour |
2 1/2 cups sugar |
1/2 teaspoon baking powder |
1 (12 ounce) can frozen coconut milk, thawed |
2 cups water |
red food coloring |
cornstarch or potato starch |
Directions:
1. Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve.
2. Add red food coloring to desired tint.
3. Generously grease a 9 x 13 pan.
4. Pour into pan and bake 1 hour at 325 degrees.
5. Turn oven off but let sit another 15 minutes
6. Cool.
7. Cut into strips, roll in potato starch or cornstarch.
8. Cut into small rectangular pieces with saran wrap covered knife for easier cutting.
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